The “Indiana Traminette” episode of the IHC podcast is HERE.
June is “Indiana Wine Grape Month,” and the nearly 100 wineries of Indiana are proudly featuring our state’s official signature grape—Traminette. I sat down recently with a couple of experts on Traminette and foods that go with it, on the latest episode of the Indiana Home Cooks podcast. Thom England is a Certified Executive Chef and Culinary Arts Progam Coordinator at Ivy Tech in Indianapolis. Meredith Easley is with Easley Winery in downtown Indy. Hear what we talked about and tasted HERE.
A hybrid of the German Gewürztraminer and the French Joannes Seyve, Traminette is all-American, having been developed in the 1960’s and 70’s by researchers at the University of Illinois and Cornell University. And it’s gaining in popularity for growers, winemakers, and consumers in the Midwest because of its suitability to our growing conditions and its versatility.
I love Traminette and the variety of styles our Indiana winemakers produce—it can be floral and spicy, crisp and fruity, dry, off-dry, or subtly sweet. Traminette’s versatility makes it a perfect wine to sample and compare as you visit wineries around the state.
A special congratulations to Butler Winery of Bloomington, winner of Traminette of the Year at the 2019 Indy International Wine Competition held at Purdue University in May. The Butler 2018 Traminette was one of the wines we sampled, along with Easley’s award winning 2016 Traminette, and others from Tonne Winery in Muncie, and Country Heritage Winery, Fort Wayne, Plainfield, and Nashville.
Thanks to Martin Marcelo and Gina Powell of Easley Winery for their help with our tasting–prepping, pouring, and photographing! And thanks to Thom for his delicious food and Meredith for the delightful wines. Cheers!